Low Iodine Dairy Free Peanut Butter Cookies
Total time37 min
Prep time15 min
Cook time12 min
4.7(27)
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Learn more →Ingredients
24 servings
- 1 cup creamy peanut butter
- ½ cup (1 stick) dairy free butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- 2 tbsp granulated sugar, for rolling
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- 2
In a large bowl, beat the dairy free butter, peanut butter, granulated sugar, and brown sugar together with a stand mixer or hand mixer on medium speed until light and fluffy, about 2–3 minutes.
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